Roasted Carrots & Chickpea Salad

Ingredience

INGREDIENTS

FOR THE ROASTED CARROTS &

CHICKPEAS: > 500 G (1 LB) CARROTS, PEELED AND

SLICED DIAGONALLY > 1 CAN (400 G / 14 OZ) CHICKPEAS.

DRAINED AND RINSED > 3 TBSP OLIVE OIL > ½ TSP SALT > ¼ TSP BLACK PEPPER > ½ TSP GROUND CUMIN > ½ TSP SMOKED PAPRIKA

FOR THE BOWL BASE: › 2 CUPS COOKED COUSCOUS.

QUINOA, OR BROWN RICE

FOR THE TOPPINGS: > 80 G (3 OZ) FETA CHEESE,

CRUMBLED › ½ CUP SLICED ALMONDS,

TOASTED › ¼ CUP POMEGRANATE SEEDS OR

DRIED CRANBERRIES (OPTIONAL)

FOR THE LEMON-HERB DRIZZLE: › 3 TBSP OLIVE OIL > 2 TBSP FRESH LEMON JUICE › 1 TSP HONEY OR MAPLE SYRUP > 1 TBSP FRESH PARSLEY, FINELY CHOPPED > 1 TBSP FRESH DILL OR MINT.

FINELY CHOPPED > 1 SMALL CLOVE GARLIC, GRATED › PINCH OF SALT & PEPPER

Pokyny

DIRECTIONS

1. PREHEAT OVEN TO 200°C (400°F) AND LINE A BAKING TRAY WITH PARCHMENT PAPER.

2. TOSS CARROTS AND CHICKPEAS WITH OLIVE OIL, SALT, BLACK PEPPER, GROUND CUMIN, AND SMOKED PAPRIKA: TOSS THE PEELED AND DIAGONALLY SLICED CARROTS AND DRAINED AND RINSED CHICKPEAS WITH OLIVE OIL, SALT, BLACK PEPPER, GROUND CUMIN, AND SMOKED

3. SPREAD EVENLY AND ROAST 22-25 MINUTES, TURNING ONCE, UNTIL CARROTS ARE TENDER AND CARAMELIZED AND CHICKPEAS LIGHTLY CRISP.

4. IN A SMALL BOWL, WHISK OLIVE OIL, LEMON JUICE, HONEY, PARSLEY, DILL (OR MINT), GARLIC. SALT, AND PEPPER: IN A SMALL BOWL, WHISK OLIVE OIL, FRESH LEMON JUICE, HONEY OR MAPLE SYRUP, FRESH PARSLEY, FRESH DILL OR MINT, GRATED GARLIC, PINCH OF SALT, AND PINCH OF BLACK PEPPER.

5. DIVIDE COOKED GRAINS INTO BOWLS AND TOP WITH ROASTED CARROTS AND CHICKPEAS: DIDE COKED COCONOW ENTO BOWS WITH THE ROASTED CARROTS AND CHICKPEAS.

6. ADD FETA, TOASTED ALMONDS, AND POMEGRANATE SEEDS OR CRANBERRIES IF USING: ADD CRUMBLED FETA CHEESE, TOASTED SLICED ALMONDS, AND POMEGRANATE SEEDS OR DRIED CRANBERRIES (IF USING).

7. DRIZZLE GENEROUSLY WITH LEMON-HERB DRESSING AND SERVE WARM OR AT ROOM TEMPERATURE: DRIZZLE GENEROUSLY WITH THE LEMON-HERB DRIZZLE AND SERVE WARM OR AT ROOM TEMPERATURE.